Guide to Paris Brest Recipe

Paris-Brest is a legendary French dessert, invented in 1910 to honor the epic Paris-Brest-Paris bicycle race.

Its signature ring shape, inspired by a bicycle wheel, is filled with luxurious praline mousseline cream—an airy, nutty, and impossibly smooth buttercream that’s pure French elegance.

With crisp, golden choux pastry, silky filling, and a dusting of powdered sugar, this pastry is beloved in patisseries across France.

Whether you’re a seasoned baker or a weekend enthusiast, mastering Paris-Brest at home brings a touch of Paris to your kitchen—and a show-stopping centerpiece for any celebration.

Ingredients Checklist

Here’s what you’ll need for authentic Paris-Brest. Gather and measure all ingredients before you start for a smoother baking process.

For the Choux Pastry:

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted European-style butter, diced

• ¼ tsp fine sea salt

• 1 tbsp sugar

• 1 cup (120 g) all-purpose flour, sifted

• 4 large eggs (room temperature)

• 1 egg yolk, beaten with 1 tsp water (for egg wash)

• ¼ cup (20 g) sliced almonds, for topping

For the Praline Paste:

• ¾ cup (100 g) hazelnuts, toasted & peeled

• ¾ cup (100 g) almonds, toasted & peeled

• 1 cup (200 g) granulated sugar

For the Praline Mousseline Cream:

• 1 ⅔ cups (400 ml) whole milk

• 4 large egg yolks

• ⅓ cup (70 g) sugar

• 3 tbsp (30 g) all-purpose flour

• 2 tbsp (20 g) cornstarch

• 1 cup (225 g) unsalted butter, softened but cool

• ⅓ cup (80 g) homemade praline paste (from above)

• Pinch of salt

Special Equipment:

• Piping bags (one with large star tip for piping dough/cream)

• 8–9-inch round template or cake pan (to trace choux ring)

• Silicone baking mat or parchment

• Stand or hand mixer

• Large baking sheet

• Serrated knife for slicing

Step-by-Step Instructions

Each component is easier than it looks—patience and careful mixing are key!

1. Make the Praline Paste (Can be done days ahead):

• Toast nuts at 350°F (175°C) for 8–10 minutes until golden and fragrant. Rub hazelnuts in a towel to remove skins.

• In a heavy saucepan, melt sugar over medium heat (no stirring) until deep amber. Immediately stir in nuts to coat, then spread onto parchment to cool.

• Break brittle into chunks; blend in a food processor until a smooth, shiny nut butter forms. Scrape down often—it may take several minutes. Reserve for cream.

2. Prepare the Praline Mousseline Cream:

• In a saucepan, heat milk until steaming. In a bowl, whisk yolks, sugar, flour, cornstarch, and salt until pale and thick.

• Gradually whisk hot milk into yolks, then return to the pan. Cook over medium heat, whisking constantly, until very thick (like pudding), 2–3 minutes after it bubbles.

• Off heat, whisk in half the butter. Pour into a shallow bowl, press plastic wrap onto surface, and chill until cool.

• When cool, beat remaining butter until fluffy. Whisk cooled pastry cream to loosen, then beat into butter, a spoonful at a time, until light and smooth.

• Add praline paste and beat until fully incorporated and mousse-like. Chill until ready to use.

3. Make the Choux Pastry:

• Preheat oven to 375°F (190°C). Trace a circle (8–9 in.) onto parchment, flip parchment over, and set on a baking sheet.

• In a saucepan, bring water, butter, sugar, and salt to a boil. Off heat, dump in flour at once; stir vigorously with a wooden spoon until dough pulls from sides.

• Return to low heat, stir 2–3 minutes to dry dough (it should leave a thin film on pan). Transfer to a bowl and cool for 5 min.

• Beat in eggs one at a time, mixing well after each—dough should be shiny and form a thick ribbon. If too stiff, add another tablespoon beaten egg.

• Pipe a thick ring (about 1½ inches wide) using a large star tip, following your template. Pipe a second, slightly overlapping ring just inside the first, then a third on top for height.

• Brush lightly with egg wash. Sprinkle sliced almonds on top.

• Bake 35–40 min until deep golden and puffed. Turn off oven, crack door, and let pastry dry 10 min more. Cool completely before filling.

4. Fill and Assemble:

• Use a serrated knife to slice choux ring horizontally into top and bottom halves.

• Whip chilled praline mousseline cream briefly if needed, then pipe or spoon generously onto the bottom half.

• Replace top half. Dust with powdered sugar just before serving for a classic finish.

Tips for Perfect Results

A few expert techniques will help your Paris-Brest turn out bakery-worthy every time.

• For best rise, use room temperature eggs and measure flour precisely.

• Dry the choux dough sufficiently before adding eggs—it should form a cohesive ball and leave a light film in the pan.

• If your choux isn’t puffing, check that the oven is properly preheated and avoid opening the door early.

• Fill only when the ring is fully cooled to prevent melting the cream.

• For neater slicing, use a serrated bread knife and wipe between cuts.

• If you want a lighter cream, fold in some softly whipped cream before piping.

• Paris-Brest is best enjoyed the day it’s made, but leftovers will keep in the fridge, lightly covered, for up to 2 days.

Serving Suggestions

Paris-Brest is stunning served as a centerpiece dessert or for a special brunch. For extra flair:

• Garnish with a few caramel shards or a chocolate drizzle.

• Serve with espresso or strong black tea to balance the sweet, nutty flavors.

• Add fresh raspberries or strawberries to the cream for a fruity twist.

• Make mini Paris-Brest rings for individual servings at parties or afternoon tea.

Final Thoughts

Making Paris-Brest at home is a rewarding adventure in classic French baking, transforming simple ingredients into something truly extraordinary.

Each bite delivers crisp pastry, silky praline cream, and a touch of Parisian romance. Don’t be intimidated by the steps—focus on each stage, enjoy the process, and savor the results.

With a little patience and practice, you’ll find yourself turning out Paris-Brest that could rival any patisserie in France. Bon appétit!